I must confess my love affair with Asian food which started at a very young age growing up in California, home of some of the best Asian food outside of Asia. I have failed to consume any decent Asian food since moving from California years ago.
I refuse to disrespect such culinary genius
that is Asian food by consuming anything remotely mediocre in taste, freshness,
or flavor. In an effort to retain a minute resemblance to the dishes I devoured over the years, I taught myself how to create excellent Asian food.
Perfectly steamed rice that often times has a hint of
jasmine flavor, each grain with the appearance that it was cooked separately. Bright,
hot crunchy vegetables that have the appearance of being fresh picked right out
of the garden and then cooked with so much respect that it still maintains the
center stage position in the dish.
Thinly sliced meats, which have been sliced
with such precision, you don’t know rather to eat the meat or just stare and
ponder the beauty of such a dish. I eat of course, and after every bite I look down
and wonder, how did they cut this so perfectly? 
There is nothing like the taste of hot, fresh, steamed dumplings as they explode in your mouth each bite, slighter better than the previous one. The first taste of a hot bowl of congee (Chinese rice soup) as the hint of ginger touches your tongue, the feeling that something about this soup has miracle healing properties; it’s the soup with a smile and a hug.
Don’t forget the perfectly fried tempura shrimp, that were it
not for the crunch there would be no hint that it ever touched hot grease. Then
the egg rolls, rather you call them Po-Pia Thot (Thai spring rolls), which are
little neatly wrapped crispy pieces of joy often filled with chicken, pork or
just perfectly cooked vegetables. Then there are the larger egg rolls with the
thicker wrapping that appears to be a tight hug from grandma as you bite into
it.
Rather you enjoy the small crispy Thai
version or the larger Chinese version egg rolls, take time to enjoy the fragrant taste
of garlic, ginger, scallions, shrimp or roasted meats as the party continues in your mouth!
I will end with Asian noodles, my favorite Asian noodle experience is the one dish I miss so much. It is cooked in a light brown gravy that is perfectly seasoned, never over salted,
the noodle is perfectly cooked and the thinly sliced chicken breast is cut at
an angle so sharp it begs to be picked up by the chopstick.
And then enters
broccoli, which is the color of freshly cut green grass, it’s as if God said to
the plate; this here broccoli, it is to be eaten and enjoyed and I gave you
added color so you will know it!
The crunch of the bean sprouts that appears to be preventing the silkiness of the soft noodle from falling off the chopstick. And if
you prefer don’t forget the perfectly scrambled egg that balances out the entire dish,
it’s an option I often choose.
This is one dish that really needs no introduction for us veteran Asian food eaters. When something
is so well crafted and cooked with love; you will know it by its name, Pad See Ew.
Oh
how I miss you original one; until we meet again, I will soon cook and treat you with the respect
befitting one of the original kings of all food!
5 boneless skinless, chicken breast
Marinade:
½ tbsp. sesame oil
1 tbsp. sriracha
1 tbsp. sugar
1 tbsp. honey
2 tbsp. oyster sauce
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
1 tsp. black pepper
1 tsp. creole seasonings
1 tsp. garlic powder
1 tsp. onion powder
1 c flour
1 c cornstarch
Extra virgin olive oil
Directions:
Rinse chicken under cold water and pat dry. Slice chicken
into 1 inch chunks put in a large bowl.
Top chicken with everything except flour, cornstarch and extra virgin
olive oil, stir and marinate in refrigerator for about 30 minutes. Drain
chicken and discard marinade. Mix flour and cornstarch in a bowl, toss chicken
pieces in flour corn starch mixture and shake off excess. Heat oil to medium high heat and fry chicken
pieces in two batches for 4-5 minutes on each side until golden brown. Remove
from pan, drain and set aside.
SAUCE:
4 cloves garlic, sliced
6 Thai chili’s sliced
2 tbsp. diced ginger
1 jalapeno pepper sliced
3 stalks green onion sliced
2 tbsp. soy sauce
2 tbsp. sweet and sour sauce
2 tbsp. oyster sauce
4 oz. chicken broth
2 tbsp. extra virgin olive oil
Mix together soy sauce, oyster sauce, sweet and sour sauce
and chicken broth in a small bowl and set aside. Place extra virgin olive oil in
skillet on medium high heat, add chili’s, jalapeno, ginger and green onion and
sauté for three minutes, add garlic and sauté for 1 minute more. Pour liquid
mixture into pot and cook for 1 minute. Add cooked chicken into pot and toss to
coat. Enjoy!
Serve over hot Jasmine rice and garnish with extra Thai chili's if you dare.
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